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Chocolate Chip Pudding Cookies
The most perfect soft, thick and chewy Chocolate Chip Pudding Cookies are a family favorite dessert!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
49 mins
Servings: 36 cookies
Calories: 178 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- ½ cup (1 stick) salted butter, softened at room temperature
- ½ cup vegetable shortening (such as Crisco brand)
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 1 (3.4 ounce) box vanilla INSTANT pudding and pie filling mix
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 (12 ounce) package chocolate chips, plus extra for topping (if desired)
Instructions
- In a large bowl with an electric mixer, cream together butter, shortening, brown sugar, and granulated sugar. Add the pudding mix, vanilla extract and eggs. Beat well. Gradually add the flour, baking soda and salt, beating at low speed just until blended (careful not to over-mix). Gently fold in the chocolate chips. Cover and chill the dough for about 30 minutes.
- Preheat oven to 375°F.
- Drop by rounded tablespoonfuls onto cookie sheets that are lined with parchment or silicone mats. Top each cookie with extra chocolate chips, if desired.
- Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy, about 9-11 minutes. The cookies will continue to firm up as they cool, so be sure that you don’t overbake them or they’ll be tough and crunchy.
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Notes
- Do not prepare the pudding according to the package directions. Just add the dry pudding mix directly to the cookie dough.
- Don’t over-mix the dough once you add the dry ingredients (which can result in tough, dry cookies).
- Line the Baking Sheets. Spraying the baking sheets with cooking spray or greasing with butter or lard creates a slippery surface that causes cookies to spread. Instead, line the baking sheets with parchment paper or a silicone mat for “grip,” so that the cookies stay thick and chewy.
- Shape into Large Round Balls. Placing a rounded ball of dough onto the baking sheet yields a taller, thicker, softer, and chewier cookie.
- Don’t Over-Bake. Pull the cookies out of the oven as soon as the outside edges are set and lightly browned. The inside centers should still be puffy and soft. While they might look under-baked, the cookies will firm up as they cool, maintaining that great soft and chewy texture that we all love! Baking them for too long yields a crispy cookie.
- Serve the cookies warm or at room temperature with a cold glass of milk on the side for dipping.
Nutrition Information
Serving
1cookie
Calories
178kcal
(9%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
16mg
(5%)
Sodium
122mg
(5%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
97IU
(2%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 178
% Daily Value*
| Serving | 1cookie | |
| Calories | 178kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 122mg | 5% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 97IU | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.